I developed this white cake to solve one problem: many white cakes are rubbery or bland. Reverse creaming coats the flour in fat, limiting gluten formation so the cake is tender. Whipping the whites changes their structure and helps…
This spectacular White Chocolate Cake has layers of velvety cake, silky buttercream and a thin layer of tart raspberry preserves to cut through the sweetness. The entire cake is covered with a tumble of delicate white chocolate flakes. About…
This gorgeous Coconut Cake starts with layers of velvety white cake. The layers are doused with coconut rum syrup and filled with a special coconut-rum frosting. (The rum is optional.) It’s so pretty and so tasty. How this Coconut…
White Forest Cake is a new twist on the classic European cake. Layers of vanilla sponge cake are filled with sour cherries, white chocolate cream and plenty of Kirschwasser. This cake includes all the essential components of a classic…
White Chocolate Cranberry Cheesecake is the perfect dessert for your holiday table. You’ll love this silky white chocolate cheesecake topped with whipped white chocolate ganache and jewel-like Cranberries in Red Wine. Not only are Cranberries in Red Wine a great side…
Rhubarb and custard is a beloved British dessert pairing — fabulously tangy rhubarb is contrasted with something rich and creamy. This Rhubarb Cheesecake is a riff on exactly that combination. About This Recipe Rhubarb is added two ways —…
Coconut Chiffon Cake is a tasty riff on the classic American cake. This version is made with unrefined coconut oil, coconut milk and coconut flour for unmistakable coconut flavor. Recipe Development & Testing The starting point for this recipe…
Lemon Swiss Roll Cake is light, airy, and full of bright citrus flavor. A soft chiffon sponge wrapped around tangy lemon curd makes a simple but truly lovely dessert—and it’s a great make-ahead recipe. What’s So Great About This…